Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Servings: 4
- 1 lb. broccoli
- 4 Cups low-sodium chicken broth
- 2 Cups water
- 3 garlic cloves minced
- 1 tsp. salt
- black pepper to taste
- ¾ Cup Orzo
- 3.5 oz feta cheese
- chili pepper flakes to taste
- 1 lemon
Rinse and slice your broccoli into florets and dice the stems too.
In a Dutch oven, add the broccoli, garlic, broth, water, salt and pepper. Bring to a boil and then reduce heat to a simmer. Cover your pot and cook for 30 minutes.
Using a potato masher, gently smash the broccoli about 6 times. Leave large and small pieces in the soup for texture. Add in the orzo and cook uncovered, for 15 minutes or until pasta is cooked.
Remove the pot from the burner and crumble in your feta. Mix it in. Serve in your bowls, drizzle with a little olive oil, squeeze on some lemon juice and top with chili pepper flakes to taste.